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Tom Kerridge's rye bread sauce

28 NOVEMBER 2013 Ingredients

½ loaf rye bread sliced
50g butter
100ml double cream
200ml milk
5g ground cinnamon
2 star anise
2 cloves
1tsp coriander seeds
½ tsp whole white peppercorns
½ tsp fennel seeds

Method

Lay the slices of rye bread out on a baking tray and place into a preheated oven at 120°C and dry out completely. This will take about 1 hour. When cold, blend to a powder.

Bring the milk, cream, butter and all of the other dry spices up to the boil. Take off the heat and clingfilm. Leave to go cold. Pass through a fine sieve and keep in the fridge until needed.

Bring 300ml of the milk mix up to the boil and add 30g of the dry rye bread and whisk on a low heat until thickened. Stir in a little butter if needed. Season and serve.

Tom Kerridge cooked this dish for HELLO! Online as part of his alternative Christmas dinner to celebrate the release of Free Birds on 29 November. The film, starring Owen Wilson,  Woody Harrelson and Amy Poehler, follows a flock of turkeys trying to get themselves off the menu in the run up to Christmas.
 

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